- TM 31
Ingredients
Gluten Free Peanut Butter Choc Chip Cookies
- 400g can chick peas, tinned
- 2 tsp level teaspoon vanilla extract
- 165 grams Natural Peanut Butter
- 80 grams Agave Syurp
- 1 heaped teaspoon baking powder
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Use 400g tin chickpeas drained
Preheat oven 175°C
Combine all ingredients except choc chips in Thermi process until smooth, scraping down sides. Put choc chips in stir on reverse, speed 3-4, for 5-10seconds. Mix will be very thick & sticky.
With wet hands roll into balls, place on baking paper bake for 10mins. I just spooned out onto baking paper.
Method:
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
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